I love mexican food. When I saw tomatillos in the market last week... I just remembered Salsa verde... yummmm.... and I ended up buying a pound of these lovely things. But as always I rarely stick to the recipe I bought a vegetable or ingrdient for hehehe... So the tomatillos landed in a soup into of the verde. A very tasty soup... yumm yummm, tangy and spicy..:D
I got the basic idea to make this soup from my Roasted tomato and bell pepper soup. I have used similar method to make this soup too... check out the recipe now.
You need :
Tomatillos - 5 chopped in wedges
Green bell pepper - 1/2 cup
Green chillies - 2 to 3 finely chopped
Onions - 1 cup cut in wedges
Green peas - 1 cup boiled
Fresh coriander leaves - 1/2 cup
Garlic - 2 big pods finely chopped
Frozen Corn kernels - 1/2 cup
ginger - 1 tsp finely chopped
Salt to taste
Black pepper - to taste
Fresh Coriander leaves - finely chopped
Sour cream to garnish (optional)
Corn Tortilla chips - for garnish (optional)
Preheat the oven to 400 degree F.
Put the cut tomatillos, onions, bell pepper and garlic in a roasting pan and put into the oven for around 30 minutes. Let the vegetables roast well. Let it cool.
In a pan take the corn and peas and roast it lightly, until light brown spots appear on the corn kernels.
Now, put3/4 of the corn-peas, the whole tomatillo and bell pepper roast in a blender, add ginger, coriander leaves, salt and blend into a nice and smooth paste.
Put the whole mixture in a big pan and add around 1 cup of water to it and bring it to a boil. Once the soup id boiled add the corn kernels to the soup and let it boil for 10 more minutes. Do taste the soup here and alter ur spices according to ur taste.I always do that :P... hehehehe....
Put the soup in a bowl and garnish with fresh coriander leaves and fresh sour cream. You may also add some crushed corn chips on top before serving. It immensely adds to the taste. But again it optional. Add pepper if needed...:)
Serve it hot or cold... Taste good either way... yumm yumm yummmmy!